http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020078888-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0464de95b51e90faedcc355dcf2b16e3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2001-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_368d0a9344f22ea96a1990ccbcaf7cb6 |
| publicationDate | 2002-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020078888-A |
| titleOfInvention | Method of making naengmyoun with berry of cactus |
| abstract | The present invention relates to a method for manufacturing cold noodles containing white lotus, and in particular, during the process of making cold noodles, the raw material is smoothly kneaded when kneading raw noodles by adding an appropriate amount of extract extracted from various nutrients containing white vinegar powder and grapefruit seeds. It contains the physiologically healthy white lotus vinegar that controls the stickiness of cold noodles by the content of dietary fiber, which is the main component of it, and suppresses the large amount of foam and surface slip caused when washing the finished cold noodles in cold water. The present invention relates to a method for preparing cold noodles, which is conventionally difficult to knead with flour due to a large amount of dietary fiber contained in white lotus powder when mixing white lotus herb powder having health-useful properties into wheat flour. It is necessary to control the amount of edible sodium carbonate added essential during manufacture, wherein When the finished cold noodles are washed in cold water according to the addition of sodium carbonate, the surface of the cold noodles becomes slippery, a large amount of foam is generated, and there is a problem in that the cold taste of the cold noodles is not felt.n n n The present invention, in order to solve such a conventional problem, when mixing the white lotus herb powder with wheat flour to make a cold noodle to smooth the dough of cold noodles, cold noodles while reducing the occurrence of foam when washing the finished cold noodles in cold water In order to improve the chewy taste of cold noodles, edible sodium carbonate added during the manufacture of cold noodles is replaced with a separate extract (called DF-100) extracted from grapefruit seeds, and if necessary, the extract extracted from various fruits such as plum instead of white lotus It was added to prepare cold noodles. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100918319-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020025937-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9414616-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2127527-A1 |
| priorityDate | 2001-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.